Crispy Rice Salad with Peanut Dressing
Crispy Rice Salad with Peanut Dressing
Ingredients
For the Crispy Rice
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups water
- 2 tablespoons chili oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, medium, diced
- 4 green onions, chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 avocados, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup shelled edamame, frozen, thawed
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, or to taste
Instructions
- 1
Cook the white rice: In a medium saucepan, combine the uncooked rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
⏱️ 25 min - 2
Prepare the crispy rice: Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the slightly cooled cooked rice with chili oil, toasted sesame oil, soy sauce, and salt. Mix thoroughly until the rice is evenly coated and takes on a reddish-brown hue.
⏱️ 10 min•🌡️ 400 - 3
Crisp the rice: Spread the seasoned rice in a single, even layer on the prepared baking sheet. Bake for 20-30 minutes, stirring halfway through, until the rice is golden brown and crispy. Remove from oven and let cool completely on the baking sheet; it will crisp up further as it cools.
⏱️ 30 min•🌡️ 400
- 4
Make the peanut dressing: While the rice is crisping, combine all peanut dressing ingredients (peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, lime juice, water, and sriracha) in a medium bowl. Whisk until smooth and creamy. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 10 min
- 5
Prepare the salad vegetables: In a very large mixing bowl, combine the diced cucumber, chopped green onions, finely chopped cilantro, finely chopped parsley, diced avocados, chopped red bell pepper, chopped yellow bell pepper, and thawed shelled edamame.
⏱️ 15 min
- 6
Assemble the salad: Once the crispy rice has cooled, add it to the bowl with the prepared vegetables. Pour the peanut dressing generously over the entire salad.
⏱️ 5 min
- 7
Mix and serve: Using tongs or large spoons, gently toss all the ingredients together until well combined and coated with the dressing. Serve immediately for best crispiness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad with Peanut Dressing
Ingredients
For the Crispy Rice
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups water
- 2 tablespoons chili oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, medium, diced
- 4 green onions, chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 avocados, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup shelled edamame, frozen, thawed
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, or to taste
Instructions
- 1
Cook the white rice: In a medium saucepan, combine the uncooked rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
⏱️ 25 min - 2
Prepare the crispy rice: Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the slightly cooled cooked rice with chili oil, toasted sesame oil, soy sauce, and salt. Mix thoroughly until the rice is evenly coated and takes on a reddish-brown hue.
⏱️ 10 min•🌡️ 400 - 3
Crisp the rice: Spread the seasoned rice in a single, even layer on the prepared baking sheet. Bake for 20-30 minutes, stirring halfway through, until the rice is golden brown and crispy. Remove from oven and let cool completely on the baking sheet; it will crisp up further as it cools.
⏱️ 30 min•🌡️ 400 - 4
Make the peanut dressing: While the rice is crisping, combine all peanut dressing ingredients (peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, lime juice, water, and sriracha) in a medium bowl. Whisk until smooth and creamy. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
⏱️ 10 min - 5
Prepare the salad vegetables: In a very large mixing bowl, combine the diced cucumber, chopped green onions, finely chopped cilantro, finely chopped parsley, diced avocados, chopped red bell pepper, chopped yellow bell pepper, and thawed shelled edamame.
⏱️ 15 min - 6
Assemble the salad: Once the crispy rice has cooled, add it to the bowl with the prepared vegetables. Pour the peanut dressing generously over the entire salad.
⏱️ 5 min - 7
Mix and serve: Using tongs or large spoons, gently toss all the ingredients together until well combined and coated with the dressing. Serve immediately for best crispiness.
⏱️ 5 min